|remember... this is not a photography blog...|
judge it based on my recommendation of it being fabulous--not the picture!
1 16 oz box Pillsbury Sugar Free Devil's Food Cake Mix
1/2 c. Nesquick Chocolate powder No Sugar added (this is the stuff you stir into milk to make chocolate milk)
2 c. canned pumpkin (I'm guessing this would be about the small can size? I don't know because I only buy large cans and then measure it out.)
Preheat oven to 400*F. Stir the cake mix and chocolate powder together then stir in the pumpkin. The batter will be EXTREMELY thick. It is supposed to be! You will likely be tempted to add water. Don't do it! Instead keep stirring. It will all go together, I PROMISE.
Lightly spray a 9" x 13" cake pan. Spoon the batter into the pan and evenly spread it out using the back of the spoon. Normally, I spread it out with my hands because I find it sticks less and spreads easier. Bake for 20-25 minutes--toothpick test.
Cut into 16 squares when cool. Don't forget to share (because even at 100 calories each, the whole pan might be a bit too much!).
Ok. So when I make these for just the two of us, I NEVER make 16 servings at once. Uh no. That is too much temptation. So I cut the recipe in fourths.
~3/4 c. SF cake mix (instead of leveling off the measuring cup, allow it to be slightly rounded or do it by weight... 4 oz. Store the leftover dry cake mix in a ziploc bag.)
1/8 c. (which = 2 T) SF Nesquick
1/2 c. pumpkin
I use a tiny Pyrex pan we have that is ~ 5" x 7 ". It fits perfect. Still bake at 400* but probably for 18-20 minutes. Makes 4 servings.